Slow Cooker Beef and Bean Ragu Recipe
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 soup bowls
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(4 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
260 -
Fat
3 g -
Saturated Fat
1 g -
Cholesterol
45 mg -
Sodium
835 mg -
Potassium
330 mg -
Carbohydrate
35 g -
Fiber
1 g -
Sugars
1.3 g -
Protein
23 g
Slow cooker beef and bean ragu recipe. Cubed beef with beans and vegetables cooked in a slow cooker. You may also like Beef and Bean Soup, another yummy combination of beef and beans cooked in a crock pot.
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Slow Cooker Beef and Bean Ragu Recipe
Ingredients
- 1 pound (480 g) beef stew meat, cubed
- 15 oz (450 ml) can cannellini beans, rinsed and drained
- 15 oz (450 ml) can tomato sauce with garlic and onion
- salt and freshly ground black pepper, to taste
- fresh oregano leaves (optional)
Method
Step 1
In a 4-quart (4 L) slow cooker, combine cubed beef, beans, and tomato sauce. Stir well.
Step 2
Cover the pot and cook on low-heat setting for 8-10 hours or until beef and beans are tender.
Step 3
Turn off the cooker and open the lid. Season to taste with salt and black pepper. Stir well before serving.
Step 4
Ladle into soup bowls. Serve with fresh oregano leaves, if desired.
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